This is a dinner idea that I came up with because I had leftover whole wheat pasta and I wanted to create a fresh healthy dish. I had each of these ingredients already in my kitchen so the pasta salad came together quite easily. The only ingredient that I didn't have on hand was cucumber but it would make a very nice addition to this salad and I will definitely include it next time. This pasta salad makes 4-6 servings and a delicious lunch the next day!
Recipe:
½ pound cooked whole wheat pasta
1 can artichoke hearts, quartered
1 can white beans
½ jar Kalamata olives, halved
15 cherry tomatoes, halved
½ red onion, diced
crumbled goat cheese
shaved Parmesan cheese
extra-virgin olive oil
balsamic dressing
salt and pepper
- Combine pasta, artichoke hearts, Kalamata olives, tomatoes, red onion and goat cheese in a large bowl. Drizzle about 2 tablespoons of olive oil over everything and combine well. Sprinkle a fair amount of salt and pepper over pasta salad for seasoning.
- Dress pasta salad with balsamic dressing. Drizzle only enough to coat the ingredients, too much will sit at the bottom of the bowl. Stir well and top with a small amount of shaved Parmesan cheese. Add more salt and pepper to taste.
- Serve over a bed of arugula.
A couple notes:
As I mentioned above, cucumber would be a great addition to this salad if you have it on hand.
Feta cheese would be a great substitute for the goat cheese in this dish.
Store leftovers in an air-tight container and enjoy for lunch the next day!
Enjoy!
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